Hollie Hollensbe, Chef de Cuisine

Chef Hollie Hollensbe joined the Fine Dining team in the kitchens of both Bistro Catering and The Kitchen. Now Chef de Cuisine of The Kitchen, Hollie’s culinary career began after several years in a corporate setting. Realizing she didn’t want to spend her life behind a desk, she decided to follow her passion for food. A graduate from the University of Denver, Hollie soon added Le Cordon Bleu to her educational experience. Upon graduation from culinary school, she put her passion and experience to work at Old Warson Country Club. She then went on to teach cooking classes, while also running her own private chef and catering business. Jackson Hole soon called her name, bringing her to the valley and into the Fine Dining kitchens. After a time with Bistro Catering, Hollie became Sous Chef at The Kitchen and was soon after named Chef de Cuisine of the modern American eatery.